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Orange Mango Braised Fish
2 tsp coconut oil
1/2 cup sliced green onions
1 large jalapeño, minced (remove seeds and ribs to make it less spicy)
3 garlic cloves, minced
3/4 cup Natalie’s Orange Mango Juice
sea salt, to taste
(4) 6 oz pieces of wild-caught, mild flavored fish (i.e. mahi-mahi, red snapper, cod, or halibut)
1 cup uncooked quinoa, rinsed well*
4 oz can light coconut milk
1/2 cup water
2 tbsp Natalie’s Pure Lime juice
1/2 tsp sea salt
fresh cilantro sprigs
1. Heat a large skillet over medium-high heat.
2. Add the coconut oil and allow it to melt.
3. Add the green onions and jalapeño.
4. Cook, stirring frequently for 1-2 minutes.
5. Add garlic and cook, stirring constantly until fragrant, about 30-60 seconds.
6. Add the Natalie’s Mango Orange Juice and bring to a simmer.
7. Lower heat and let juice cook until it thickens slightly, about 5-10 minutes.
8. Season fish on both sides with sea salt.
9. Lay fish in the pan, cover with a lid, and let cook over low heat until fish is cooked thoroughly, about 10 minutes.*
Thicker fish fillets may take longer.
1. Place rinsed** quinoa, coconut milk, water, Natalie’s Pure Lime Juice, and sea salt in a 3-quart pan that has a tight-fitting lid.
2. Bring to a simmer, place lid on top, then lower the heat a bit so it doesn’t boil over.
3. Cook for 20-25 minutes, or until all of the liquid has been absorbed and quinoa is cooked through.
Rinsing the quinoa in water helps remove the naturally bitter saponin coating.
1. Divide the quinoa between four plates.
2. Place a piece of fish on top of each one and spoon some of the sauce over the top.
3. Sprinkle with cilantro and green onions.
4. Serve with steamed veggies or a green salad.
Recipe by: Café Johnsonia